A Birthday Carrot Cake

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Carrot cake is a classic Easter dessert and also happens to be my fiance’s favorite cake.  The fact that his birthday falls on Easter weekend this year made for the perfect carrot cake storm.

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gorgeous ingredients!

My secret ingredient is mandarin oranges, straight out of the can.  My sisters and I loved these little orange fruits when we were growing up and I’m still a fan.   Combined with the carrots, they give the cake a beautiful orange color and flavor.

You do need to refrigerate this cake because of the cream cheese in the icing.

I recommend picking up some Speculoos Cookies from Trader Joe’s so you can conduct some icing taste-tests.  They’re so so good and even better with cream cheese frosting.

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If you put the candles (or toothpicks)  in the cake before you cover with saran or aluminum foil it will protect your beautiful icing job.

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What to buy:

  • 2 cups flour
  • 1 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3 cups grated peeled carrots
  • 1 cup coconut flakes
  • 1 small can mandarin oranges, drained
  • 1 1/2 cups pecans, chopped into small pieces
  • 1 cup vegetable oil
  • 2 teaspoon vanilla
  • 1 tablespoon finely grated orange zest
  • 3 eggs

What to do:

  • pre-heat oven to 350
  • butter two 9 inch cake pans
  • in a large bowl whisk: flour, sugar, brown sugar, baking soda, baking powder, salt, all spices
  • in a medium bowl add carrots, orange peel, mandarins, coconut and pecans and mix well, add  oil, vanilla extract and eggs one at a time mixing in well
  • add wet ingredients to dry ingredients and mix until well mixed
  • pour into buttered cake pans
  • bake at 350 degrees for 35-40 minutes -a toothpick will come out clean when done
  • allow to cool completely in pan for 1-2 hours. before removing to ice with Cream Cheese Icing

Cream Cheese Icing: Combine all until soft and well mixed and spread onto your cake!

  • 2 sticks butter, unsalted, softened
  • 16 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 4 teaspoons vanilla extract
  • 1 small pinch salt
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I grated my carrots in my blender


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10 thoughts on “A Birthday Carrot Cake

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